Eggplant Parmigiana Recipe Gains Popularity

- The dish, known in Italian as *parmigiana di melanzane*, has disputed origins, with Sicily, Campania, and Emilia-Romagna all claiming to be its birthplace. The first known recipe resembling modern eggplant parmigiana appeared in an 1837 cookbook by Ippolito Cavalcanti in Naples. - One theory suggests the name "parmigiana" derives not from Parma or Parmesan cheese, but from the Sicilian word "*parmiciana*," which refers to the slats of a wooden shutter, mimicking the layered look of the eggplant slices. - Eggplant is a nutrient-dense food, low in calories and high in fiber, antioxidants, and various vitamins and minerals. The skin is particularly rich in an antioxidant called nasunin, which gives the vegetable its purple color. - Traditional Italian preparation involves layering fried eggplant slices with tomato sauce, basil, and cheese like mozzarella or Parmigiano-Reggiano before baking. Some regional variations in Naples flour and egg the eggplant before frying, while Sicilian tradition often omits this step. - Healthier versions of the dish often call for baking or grilling the eggplant slices instead of frying them to reduce the calorie and fat content. True Italian eggplant parmesan often does not include breading. - In the United States and Canada, the concept has been adapted to create popular dishes like chicken and veal parmigiana, which are often served as a main course with a side of pasta. - Beyond the classic eggplant version, Italian cuisine features variations of parmigiana made with other vegetables like zucchini, artichokes, or potatoes. There is also a "white parmigiana" made without tomato sauce.